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Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998[1]. As a requirement, the cheese be composed of milk from Montbéliard, Abondance or Villard cows. The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti. In Larousse's Grand Dictionnaire Universel of the 19th century, King Francis I is described as being quite fond of the cheese.[2] References ^ Iburg, Anne (2004). Dumont's Lexicon of Cheese. REBO publishers. ISBN 90 366 1689 1.  ^ "Blue de Vercors - Formaggio.it". http://www.formaggio.it/francia/bluedevercorsE.htm.  v • d • e Blue cheeses Ädelost • Aura (cheese) • Bleu Bénédictin • Bleu de Bresse • Bleu des Causses • Bleu d'Auvergne • Bleu de Gex • Bleu du Vercors-Sassenage • Bleuchâtel • Blue Castello • Buxton Blue • Cabrales cheese • Cambozola • Cashel Blue • Cheshire cheese • Crozier Blue • Danish Blue • Dolcelatte • Dorset Blue Vinney • Dovedale cheese • Dragon's Breath Blue • Fourme d'Ambert • Fourme de Montbrison • Gamalost • Gorgonzola (cheese) • Grinzola • Lanark Blue • Lymeswold cheese • Maytag Blue cheese • Newport 1665 • Norbury Blue • Picón Bejes-Tresviso • Rokpol • Roquefort • Saga cheese • Saint Agur Blue • Shropshire Blue • Stichelton • Stilton cheese • Valdeón cheese • Wensleydale cheese • Wrekin White This cheese-related article is a stub. You can help Wikipedia by expanding it. v • d • e